Egg Drop Soup#4
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
water
|
|
| 2 | each |
scallions, spring or green onions
|
|
| 1 | tablespoon |
cornstarch
|
|
| 3 | tablespoons |
water
|
|
| 6 | cups |
stock
|
|
| ½ | teaspoon |
sugar
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | teaspoon |
sherry
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
water
|
|
| 2 | each |
scallions, spring or green onions
|
|
| 15 | ml |
cornstarch
|
|
| 45 | ml |
water
|
|
| 1.4 | l |
stock
|
|
| 2.5 | ml |
sugar
|
|
| 3.8 | ml |
salt
|
|
| 5 | ml |
sherry
|
|
| 15 | ml |
soy sauce, tamari
|
|
Directions
Beat eggs andamp; stir in water.
Mince scallions. Blend cornstarch and remaining cold water to a paste. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry andamp; soy sauce. Add cornstarch paste andamp; cook, stirring, until soup thickens andamp; is smooth. Reduce heat to low. Pour eggs in slowly, stirring constantly, until they separate into shreds; then turn off heat. Garnish with minced scallions.
